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    Mushroom Herb Tarts

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    Mushroom Herb Tarts

    This also makes a single large tart - use a 22cm-diameter tin.

    • Preparation time: 40 minutes
    • Cooking time: 20 minutes
    • Total time: 1 hour 60 minutes

    Serves: 8


    • 375 pack shortcrust pastry
    • 2 tbsp olive oil
    • 1 medium onion, finely diced
    • 250g flat mushrooms, trimmed, peeled and sliced
    • ½ 20g pack flat leaf parsley, finely chopped
    • 15g pack chives, finely sliced
    • 1 tsp roughly chopped tarragon
    • 2 tsp roughly chopped lemon thyme
    • Salt and freshly ground black pepper
    • 1 medium egg plus 1 medium egg yolk
    • 200ml crème fraîche
    • 50g roughly grated Gruyere or Beaufort cheese


    1. Roll out the pastry and use it to line 8 tartlet tins, 8cm in diameter. Prick the bottoms with a fork, line with greaseproof paper and fill with baking beans or rice. Chill for 30 minutes. Meanwhile, preheat the oven to 190°C, gas mark 5. Bake the pastry for 15 minutes, then take out of the oven and remove the beans and paper.
    2. Meanwhile, heat the oil in a frying pan and fry the onion on a medium-high heat until soft. Remove from the heat and tip into a bowl. Add the mushrooms to the pan and fry until lightly cooked and any liquid they release has evaporated. Remove from the heat, mix in the herbs, season and tip into the bowl with the onions, reserving a few large pieces of mushroom to garnish the tarts.
    3. Beat together the egg and egg yolk, then mix in the crème fraîche. Season and mix into the mushrooms. Pour into the tartlet cases, sprinkle with the grated cheese and top with the pieces of mushroom. Bake for 20 minutes until golden brown and slightly risen. Serve hot, warm or cold.

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